Israeli Chopped Liver

(8 votes)

2 1-pound eggplants, peeled and sliced
coarse salt
flour for dusting the eggplant slices
4 tablespoons olive oil
2 cups finely chopped onions
3 hard-cooked eggs, shelled
freshly ground pepper

1. Lightly salt the eggplants and leave to drain in a colander for 30 minutes.

2. Rinse, squeeze and dry the slices. Dust them with flour and fry in batches in hot oil until brown on both sides. Drain eggplant in a colander. When you need more oil, add the remaining eggplant to the skillet, cover and steam the slices until tender. Return the fried slices to the skillet and over medium heat, cook and gently crush all the eggplant with the back of a spatula until the oil is released and the contents begin to fry. When the eggplant is lightly browned but still retains some texture remove from the skillet and let cool.

3. Add the onions, 1 teaspoon salt and 1 cup water to the oil left in the skillet and cook for 20 minutes. (Most of the water should have evaporated.) Uncover and let the mixture slowly turn golden, stirring occasionally. Remove from the heat and let cool.

4. In a wooden bowl, or on a wooden work-surface, combine the eggplant with the onions and eggs, chopping until well blended. Season with salt and pepper and serve chilled.

Serves 6 to 8 and makes 1 quart


Comments:

This recipe is very good, but you should have credited Paula Wolfert, from whom you took it.
Anonymous, Location not stated.

I'm all for crediting the creator but I think this recipe has been around in various guises for quite a while, so it's difficult to say if it originated with Paula Wolfert. In any event - it's a great dish and, probably, so is Paula Wolfert.
Simone, Toronto


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